Pear and Frangipane Tart

Name: Pear and Frangipane Tart
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 1½ cups (180 g) all-purpose flour; ¼ tsp (1½ g) fine sea salt; 1 tbsp (12 g) granulated sugar; 6 tbsp (85 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes; 1 whole (18 g) large egg yolk; 2 tbsp (30 ml) ice water; 4 oz (115 g) unsalted butter, softened, at room temperature; ½ cup (100 g) granulated sugar; 1 cup (100 g) almond flour (fine ground); 1 whole (50 g) large egg, at room temperature; ½ tsp (2½ ml) almond extract; fine sea salt, pinch; 3 medium (450 g) firm but ripe pears, peeled, halved lengthwise, cored, and thinly sliced lengthwise; 3 tbsp (45 g) apricot jam, strained through a fine-mesh sieve; 1 tbsp (15 ml) water

From the MyKitchenBank Kitchen

A classic French almond tart with tender pears arranged atop a buttery almond cream filling, baked in a crisp pastry shell until golden. The contrast of creamy frangipane, fresh pears, and the crackle of the pastry makes this an elegant dessert that looks far more impressive than it is to make.

Prep: 35 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 45 min
Makes: 1 tart (8 slices)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the Tart
1½ cups (180 g) all-purpose flour
¼ tsp (1.5 g) fine sea salt
1 tbsp (12 g) granulated sugar
6 tbsp (85 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes
1 whole (18 g) large egg yolk
2 tbsp (30 ml) ice water
For the Frangipane
4 oz (115 g) unsalted butter, softened, at room temperature
½ cup (100 g) granulated sugar
1 cup (100 g) almond flour (fine ground)
1 whole (50 g) large egg, at room temperature
½ tsp (2.5 ml) almond extract
fine sea salt, pinch
For Assembly
3 medium (450 g) firm but ripe pears, peeled, halved lengthwise, cored, and thinly sliced lengthwise
For Finishing
3 tbsp (45 g) apricot jam, strained through a fine-mesh sieve
1 tbsp (15 ml) water

Equipment (6)

9-inch (23 cm) tart pan with removable bottom
Rolling pin
Parchment paper
Electric mixer or whisk
Medium saucepan
Baking sheet (to place tart pan on for even baking)

Steps

Before you start

Preheat oven to 375°F (190°C) at least 15 minutes before baking
Remove pastry dough from refrigerator 10 minutes before rolling so it's pliable but still cold
Have all almond cream ingredients at room temperature for smooth mixing
Pat pears dry after slicing to prevent excess moisture in the tart

1
Make the pastry dough
- In a medium bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and, using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter visible.
- In a small bowl, whisk the egg yolk with ice water.
- Pour the egg mixture into the flour and stir with a fork until the dough just comes together.
- Form into a disk, wrap in plastic, and refrigerate for at least 20 minutes (or up to 2 days).
+ Show details− Hide details
Tip: Keep all ingredients cold; warm hands can melt the butter. The pea-sized pieces of butter are what create the flaky layers in the baked pastry.
2
Roll and fit the pastry
- On a lightly floured surface, roll the chilled dough into a 12-inch (30.5 cm) round, about ⅛ inch (3 mm) thick.
- Transfer to a 9-inch (23 cm) tart pan with a removable bottom.
- Gently press the dough into the sides and bottom, letting the excess hang over the edge.
- Trim the overhang flush with the rim using a knife or your thumb.
- Prick the bottom all over with a fork.
- Place the tart shell in the freezer while you make the frangipane.
+ Show details− Hide details
Ready when: Dough is evenly thin and fits snugly in the pan
Tip: If the dough tears, pinch it back together; small cracks will seal during baking. Chilling the fitted shell helps prevent shrinkage.
3
Prepare the frangipane
- In a medium bowl, using an electric mixer on medium speed, cream together softened butter and sugar until pale and fluffy, about 2–3 minutes.
- Add the almond flour, then the egg, almond extract, and a pinch of salt.
- Mix on low speed just until combined and smooth.
- Do not overmix.
- The frangipane should be thick but spreadable.
+ Show details− Hide details
Ready when: Mixture is pale, thick, and no lumps remain
Tip: Do not overbeat the frangipane or it may become grainy; mix only until ingredients are incorporated.
4
Spread frangipane and arrange pears
- Remove the tart shell from the freezer.
- Spread the frangipane evenly into the cold pastry shell using a spatula, smoothing the top.
- Pat the sliced pears dry with paper towels.
- Arrange the pear slices on top of the frangipane in slightly overlapping concentric circles or a fan pattern, pressing them gently into the cream.
- The pears should be snug but not submerged.
+ Show details− Hide details
Ready when: Frangipane is smooth and pears are arranged in an even pattern
Tip: Dry the pears thoroughly to prevent them from releasing excess moisture during baking, which can make the tart soggy.
5
Bake the tartOven 375°F / 190°C
- Place the tart on a baking sheet.
- Bake in a preheated 375°F (190°C) oven for 35–40 minutes, until the frangipane is puffed and set in the center and the pastry is deep golden brown.
- The pears should be tender and slightly caramelized at the edges.
- If the edges of the pastry brown too quickly, tent loosely with aluminum foil for the last 10 minutes.
+ Show details− Hide details
Ready when: Pastry is deep golden, frangipane is firm and slightly domed, pears are tender
Tip: Check the tart after 30 minutes; if the pastry rim is browning faster than the center, cover with foil to ensure the frangipane bakes through.
6
Cool and glaze
- Remove the tart from the oven and let it rest on a wire rack for 15–20 minutes until still warm but cool enough to handle.
- Meanwhile, warm the strained apricot jam with water in a small saucepan over medium-low heat, stirring occasionally, until thin and pourable.
- Brush the warm glaze evenly over the surface of the tart, coating the pears and frangipane.
- Let the glaze set as the tart cools completely to room temperature, about 30 minutes.
+ Show details− Hide details
Ready when: Tart is cool to the touch and glaze is shiny and set
Tip: A warm tart is easier to glaze and the glaze will adhere better; avoid glazing a hot tart as it may run off.
7
Remove and serve
- Once completely cool, gently push up the removable bottom of the tart pan to release the tart onto a serving plate or leave it on the pan base.
- Slice with a sharp, warm knife (wipe the blade between cuts) and serve at room temperature.
+ Show details− Hide details
Ready when: Tart releases cleanly from pan and slices neatly
Tip: Warming the knife under hot water and wiping it dry gives you clean, neat slices without dragging the filling.

Good to know

Tips

Room-temperature ingredients are key for frangipane: butter and eggs should both be at room temperature so the mixture emulsifies properly and stays smooth.
Pears release moisture as they cook; pat them dry before arranging to prevent the frangipane from becoming soggy.
If you don't have a tart pan with a removable bottom, use a 9-inch (23 cm) pie dish or a springform pan. You may need to add a minute or two to the baking time.
This tart is best enjoyed the day it is made, when the pastry is at its crispest and the flavors are most vibrant.

Make ahead

The pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. The assembled tart (unfilled) can be frozen for up to 1 month; bake directly from frozen, adding 5–10 minutes to the bake time. The finished tart is best served the day it is baked but will keep for up to 2 days.

Storage & reheating

Store the cooled tart in an airtight container at room temperature for up to 2 days. The pastry will soften after about 24 hours. Do not refrigerate as cold temperatures cause the pastry to become tough. Do not freeze the baked tart as the pastry will become soggy upon thawing.

Substitutions

almond extract → vanilla extract or ½ tsp of brandy or rum. Almond extract is traditional but vanilla provides a more subtle almond flavor. Brandy or rum adds warmth and pairs well with pears.
firm but ripe pears → apples or a mix of apples and pears. Firm apples like Granny Smith hold their shape well during baking. Reduce bake time slightly as apples are denser than pears.
almond flour (fine ground) → ground hazelnuts or a 50/50 mix of almond flour and ground almonds. Hazelnut frangipane is delicious with pears. Use the same weight as almond flour.
apricot jam → sieved raspberry jam or honey. Raspberry jam provides tartness that cuts through the richness; honey gives a subtle sweetness without much flavor change.